International Journal of Food and Fermentation Technology

The journal would publish research papers on all the subjects related to the Food and Fermentation Technology. These include the work related to preservation, processing and fermentation technology. All aspects of food and fermentation technology would be considered. Papers on biotechnology, biochemical, toxicological aspects having bearing or are related with food would be welcomed. R & D work related to the fermentation covering microbiology, biochemical, genetics, indigenous fermented foods, toxicology or nutritive value would be included. Article highlighting the food standards and safety issues will be given special emphasizes. Preparation and evaluation of alcoholic beverage would be an important aspects of the articles published. The review on any aspect of food processing, composition, nutrition, and fermentation would be published/considered. Management of food processing industrial waste would be an integral component of the papers. The other aspects of food processing like low temperature, preservation, by typing dehydration, thermal processing, irradiation emerging technologies viz. ohmic preservative, pulse electric field, high pressure, preservation, enzymology, microbiological quality, food safety and standards, food engineering.